Another vibrant healthy tea, quick to prepare and delicious with crisp green salad and a tart vinaigrette 😉
(Serves 4 – prep time: 10 mins, cooking time: 25 mins)
2 packs of boneless skinless chicken thighs
Juice of 1 large lemon
2 tsp paprika
1 inch chopped piece of fresh ginger
3 cloves of garlic (chopped)
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
1 tsp chilli flakes
pinch of ground cardamom, ground cloves, black pepper
Half cup of coconut milk
1 onion (chopped into kebab pieces)
1 red and 1 yellow pepper (chopped into pieces)
1 handful of cherry tomatoes
Put the skewer sticks into water (to stop from burning in the oven)
Place all the ingredients (save the chicken and the veg) into a bowl and blend together
Place the cut up chicken into the bowl and coat with marinade either leave for about 30 mins (to over night) or until you have finished prepping the veg.
Pre-heat the oven to 180C/350F or Gas Mark 4
Carefully thread the chicken and veg onto the wooden skewers alternating as you go.
Place on a foil lined baking tray and cook for a maximum of 25 minutes.
Serve topped with fresh green leafy herbs of choice.